Ingredients
- 2 pears, peeled, cored and diced
- 1 tsp of fresh rosemary leaves, chopped
- 1 tbsp of sunflower oil
- 4 shallots, peeled and diced
- 50 g of blue cheese, crumbled
- 1 tbsp of cider vinegar
- 500 g of parsnips, peeled and cut into chunks
Method
Step 1
Heat the oil in a large pan and add the shallots. Fry gently for 5 minutes until they’re softened but not browned.Step 2
Add the parsnips, cider vinegar, pears and stock and bring to the boil. Cover and simmer for 20 minutes, then blend with a stick blender (or in a liquidiser) until smooth.Step 3
Add the rosemary leaves, cheese and a little seasoning. Cook over a low heat, stirring until the cheese melts, then serve.